Oxazoline flavoring agents and flavor extenders

ABSTRACT

A SERIES OF 2,4,5-ALKYL-SUBSTITUTED 3-OXAZOLINES E.G. 2ISOPROPYL - 4,5 - DIETHYL - 3 - OXAZOLINE AND THEIR USE AS FLAVORING AGENTS AND FLAVOR EXTENDERS. THE USE OF 2,5DIALKYL-2-OXAZOLINES AS FLAVORING AGENTS AND FLAVOR EXTENDERS.

United States Patent 3,769,293 OXAZOLINE FLAVORING AGENTS AND FLAVOR EXTENDERS Donald S. Hetzel, New London, and Anibal Torres,

lzrvz ierford, Conn., assiguors to Pfizer Inc., New York, No Drawing. Continuation-impart of abandoned application Ser. No. 34,876, May 5, 1970. This application June 7, 1971, Ser. No. 150,768

Int. Cl. C07d 85/36 U.S. Cl. 260-307 F 3 Claims ABSTRACT OF THE DISCLOSURE A series of 2,4,5-alkyl-substituted 3-oxazolines e.g. 2- isopropyl 4,5 diethyl 3 oxazoline and their use as flavoring agents and flavor extenders. The use of 2,5- dialkyl-Z-oxazolines as flavoring agents and flavor extenders.

CROSS REFERENCE TO RELATED APPLICATION The present application is a continuation-in-part of application Ser. No. 34,876, filed May 5, 1970 and now abandoned.

BACKGROUND OF THE INVENTION This invention relates to a series of novel 2,4,5-alkylsubstituted 3-oxazolines which are useful as flavoring agents and flavor extenders. It further relates to the use of certain known 2,5-dialkyl-2-oxazolines as flavoring agents and flavor extenders.

Artificial flavoring agents and flavor enhancers are widely used today and number in the hundreds. A wide variety of chemical compounds, especially organic compounds, are used for these purposes and include aliphatic and aromatic alcohols, aldehydes, ketones, acids, esters, phenols, and lactones. Certain compounds are known to have a specific kind of taste and aroma comparable in many instances to that of a naturally occurring product. For example, 'y-undecalactone. known as peach aldehyde," is used as an artificial flavoring agent in the manufacture of products having a peach-like flavor. The use of such compounds by flavor technologists provides a means of simulating natural flavors and aromas by solely artificial means.

'Other compounds, usually referred to as flavor enhancers or extenders are effective in intensifying the sensory response to flavor materials in a manner analogous to the action of a chemical catalyst, or as augmentors or suppressors of the responses (odor, taste, and mouthfeel) of sensory organs to the stimuli of food. They are effective at low levels and add little or no flavor of their own at these levels. 'Flavor extenders may be present as normal constituents of a food, or may be produced in the processing. At its inception the definition of flavor extenders or enhancers applied only to products which had this effect without contributing their own distinctive flavors. Today there is a tendency to broaden this definition to include as extenders products which do contribute some flavor. In many cases, the artificial flavor compositions, often including enhancers, are preferred because of their stability, availability, and lower cost.

Artificial flavoring agents and flavor enhancers are widely used in foodstulfs and beverages and in increasing the acceptability of medicines where, for example, they are added to tablet coatings and elixirs.

3,769,293 Patented Oct. 30, 1973 This invention comprises novel compounds having the formulae:

H i (l Raj-f1 3 l and 3 H H HUGH Y wherein R is an alkyl group containing up to 6 carbon atoms.

DETAILED DESCRIPTION OF THE INVENTION The novel compounds of the present invention are readily prepared by the condensation of the appropriately substituted u-ketol and aldehyde with ammonia in aqueous solution at room temperature. The alkyl substituents at the 4,5-positions of the 3-oxazoline are derived from the a-ketol, while the alkyl moiety of these compounds at the 2-position are derived from the aldehyde. 3-oxazolines containing alkenyl and aryl substituents at the 2-, 4-, and 5 positions can also be prepared by the method using the appropriately substituted precursors. The reaction proceeds quite smoothly and after stirring the reactants at room temperature for several hours the 3-oxazoline is extracted with ether. After drying and evaporating the ether extracts the products can be purified by fractional distillation, generally under vacuum. If desired, they can be purified further by means of gasliquid chromatography.

The known compounds of this invention are prepared by methods described in the literature (J. Am. Chem. Soc. 57:1079, 1935).

The compounds described herein exhibit unique flavor and odor notes which make them useful for flavoring beverages, confections and foodstuffs and imparting desirable notes to perfumes and cosmetics. In addition, it has been found that the herein described compounds are effective as flavor and aroma enhancers for foodstuffs.

We have discovered that the higher homologs of the herein described compounds are significantly more effective as flavor and aroma. enhancers than the lower homologs. Accordingly, it has been found that the 2,4,5-trialkyl-3-oxazolines containing methyl groups in the 4- and 5-position are less potent as flavor and aroma enhancers than the higher homologs. The flavor notes of the higher homologs are more intense than the lower homologs and impart a smoother and more desirable aroma and flavor to foodstuffs. Thus, the cocoa-like flavor of 2-isopropyl- 4,5-diethyl-3-oxazoline is about five-times more intense than the previously reported 2-isopropyl-4,5-dimethyl-3- oxazoline.

-In the case of the known 2,5-dialkyl-2-oxazolines, a methyl substituent does afford preferred products, but in somewhat analogous fashion, extending the carbon chain at the 2-position intensifies flavoring potency. Thus, the strawberry-like flavor and aroma of 2-n-butyl-5-methyl-2-oxazoline is much more intense than the horseradishlike taste and aroma of the 2,5-dirnethyl compound.

The 2,4,5,5-tetraalkyl-3-oxazolines also possess valuable flavoring characteristics and impart pleasing flavor notes when added to foodstuffs and the like.

Many of the novel compounds of the present invention have individual and unique flavoring properties. The 2- isopropyl-4,5-diethyl compound has a strong cocoa-like odor and flavor. This compound can be used to prepare artificial cocoa-flavored products and has been used with other additives and compounded with soy proteins and dextrose to give a chocolate drink formulation very similar in appearance, taste and odor to products made with natural chocolate derivatives. Soy proteins are present in soybean oil meal and soybean cake, and because of their availability and low cost they have been advocated as food supplements in areas of the world which suffer from protein deficiencies. Unfortunately, the taste of these crude soy proteins is somewhat unpleasant. It can be seen that the use of 2-isopropyl-4,5-diethyl-3-oxazoline to prepare an acceptable cocoa-tasting protein beverage is potentially of great importance. Indeed, inexpensive, pleasant-tasting high protein beverages are being widely used throughout various parts of the world as a means fruity, sweet flavor and aroma, both potentially useful in flavoring or enhancing the flavors of a variety of comestibles.

The herein described compounds can also be compounded in various perfume and cosmetic compositions to give a limitless variety of fragrances, the type depending upon the skill and ingenuity of the formulator. Generally a range of from about 1-20() p.p.m. gives the best results. These compounds can also be used in flavoring medicaments, in particular to tablet coatings and in the preparation of elixirs.

' The following examples are given to illustrate further the scope of the present invention and are not to be construed as limitations thereof.

EXAMPLE I 11.6 g. (0.10 mole) of propionoin and 7.2 g. (0.10 mole) of isobutyraldehyde are added to ml. of ammonium hydroxide. The reaction mixture is stirred at room temperature for 6 hours. The reaction mixture is extracted several times with diethyl ether, the extracts are combined, and dried over anhydrous sodium sulfate. After filtering and evaporating the ether, the residue is distilled through a short Vigreaux column under reduced pressure. The fraction boiling at 90-100 C./ 33 mm. is collected to yield 12.4 g. (74%) of 2-isopropyl-4,5-diethyl-3-oxazoline. The pure material has a sharp cocoalike odor.

The 3-oxazolines listed in the table below are also prepared from the indicated starting materials according to the above procedure.

Starting materials Acyloin Aldehyde Product B.P., O. Odor C2H5COCHOHC2H5 C2H CHO 2,4,5-triethyl-3-oxazoline 96104l33 mm. Weedy. CzH5OOOHOHCzH5 S'CLHQCHO 2-s-butyl4,5-diethyl-3-oxazoline 109/15 mm. Cocoa. n-C3H1COCHOHnC3HL-" i-CaH- CHO 2-i-propy1-4,5-di-n-propyl-3-oxazoline 96l25 mm. Cool-banana. CH3COC CHQOHGH3 i-C3H CHO 2-l-pr0pyl-4,6,5-trirnethy1-3-oxazoline.. 7075/30 mm. 0001 menthol; unroasted cocoa. CH9COC(CH3)OHCH3-.. iO4HnCH0 2-i-buty1-4,5,fi-trimethyl-fi'oxazolinenn 110113/30 mm. Earthy; diacetyl. CH:COC(CH3)OHCH3 t'O4H9CHO Z-t-butyl-t,5,5-trimethyl-3-oxazoline 70l25 mm. Cool-minty.

of providing supplemental amounts of protein in the diet, particularly for children.

This compound can be used as a flavor extender with natural and synthetic cocoa and chocolate bases. By a flavor extender is meant a constituent which either improves the natural fiavor, i.e. a flavor enhancer, or when used to replace a portion of a natural flavoring material permits one to still obtain the same overall flavoring effect. Thus, it has been found that addition of up to 5 p.p.m. of 2-isopropyl-4,5-diethyl 3-oxazoline to a commercial cocoa base improves the aroma. We generally prefer to use about 1-100 p.p.m. 0f the instant compounds for flavoring effects in foodstuffs.

The various other members of the novel series of compounds of the present invention also possess interesting odors. Z-isopropyl-4,5-di-n-propyl 3-oxazoline has a banana-like odor. While 2-t-butyl-4,5,5-trimethyl 3-oxazoline has a cool minty odor, it has been found that in low concentrations it can be used in preparing synthetic strawberry flavors as well as synthetic banana flavors and butter flavors.

The series of known compounds of this invention also possess interesting flavors and aroma. In addition to the two compounds previously mentioned, 2-ethyl-5-methyl- 2-oxazoline has a fruity, melon-like aroma and taste potentially useful in enhancing rum or caramel flavored products such as rum punch beverage or the like. The 2-n-propyl-5-methyl compound has a cool, minty flavor and aroma, and the Z-n-pentyl-j-methyl compound has a The compounds listed below are also prepared according to the above procedure.

Product 1'31 --v R l R Starting materials H R Acyloin Aldehyde R R R R CzH CO COEKCzHa): C2H5CHO CzHu C2115 CzHr, H CH3COCOH(CH3)2 Il-ClHnGHO 11-04119 CH3 CH CH3 C2H5CO COH (CH3)2 n-CisHuCHO n-C H11 CH3 CH3 02H; n-C3H1OO C OH (CH3) (C2H5) n-CeHraCHO n-CaH CH3 02H; n-C3H C2H5CO OOH (CH3) (II-00H) CzHaCHO C2115 n-CeH a CH3 CzHs H-CaHuCO C OH (H-C3H1) z CHsCHO CH3 n-C3H1 n-C3H n-CgHn l-C4HnC O C CH (CH5) (02H!) n-C3H CHO Iii-C 11 CzHr, Ha l-C4H9 l-C5HuCOCOH(CHs)2 l-CaH'lCHO i-C3H7 CH3 CH3 i-C5Hn CH3COCOH(CH3)(!l-C5Hl1 CHaCHO CH3 n-C5Hn CH3 CH3 C2H5COCOH(CH3) (ll-C4110) t-C4HOCHO LCsHn n-C4Hn CH3 CzH5 OH3COCOH(OH3) (Ii-C411 l-OsHuCHO l-C5H1 CH3 Ill-C4110 CH3 CHaCOCOH(CHa)(n-CH1a) CHsCHO CH3 011a n-Cs ia C 3 CHiCO 0011(02115) (l-CsHll) C2H5CHO C2115 C2H5 l-C5H1 CH3 EXAMPL II coded and evaluated by two judges as to relative flavor The organoleptic properties of typical representatives of intensity and quality. The judges were asked to arrange e Compounds of the Presfint invention are illustrated 25 the solution in decreasing order of flavor intensities and below. The appropriate amounts of the indicated compounds are dissolved in 5% sucrose-in-water solutions and their odor and taste determined.

to indicate whether they could distinguish flavor quality. The results of this evaluation are outlined below.

RELATIVE FLAVOR INTENSITY AND FLAVOR CHARACTER OF TESTED OXAZOLIN SUCROSE SOLUTIONS E COMPOUNDS IN 5% Concentration of compounds in parts per million (ppm) 2-isopropyl- Z-isobutyl- 2,4,5-trl- 2-' 4,5,5'trimethyl- 5,5-trimethyleth 432553.231 Compounds..- 3-0X8Z011I18 3-oxazoline oxazoline au Relative flavor intensity (odor and taste):

Ahemif 0. 0625 0. 0625 ThlGShOld. 0 Q52 06 Weak. Moderate" 1 1 Moderate str n 5 5 Pronoun 10 Strong 2 Very str 50 Flavor character (odor and taste) (a (4) 1 Etheral, dry earthy (fungal), very reminiscent of Jamaica Rum Essence. 3 Earthy (fungal) with buttery green leafy notes. 3 Very strong green-earthy (fungal), very reminiscent of fresh carrots. 4 Very strong sweet cocoa-like flavor with some nnld fungal green-like notes.

A 1% solution of 2-isopropyl-4,5-diinethyl-3-oxazoline 50 o n n- 1 exhibited a very weak sweet cocoa-hke odor and taste Coded solutions Compound in gfif with a s r g obiectionablc w s. green iungal note. S 1, 000 while a 1% solution of 2-isopropyl-4,5-d1ethyl-3-oxa- 2 500 zoline displayed a very strong sweet cocoa-like odor and A (1,, igg taste with mild, fungal, green notes. 55 g: 22 5 :1? 2-meithyl-4j-diethyl-3-oxazoline 1,000 EXAMPLE III 288 10o Comparison of flavor intensity and quality of 2,4,5-tri- O 22 3% methyl 3 oxazoline With 2-methyl-4,5-diethyl-3-oxa- Z 5% sugar solution (C t zoline Evaluation L-Order in which judges arranged solution in decreasing order of flavor intensity and quality:

Judges 1 B, S,J, P, T, N,

The results of the above flavor comparison show the flavor of 2-methyl-4,5-diethyl-3-oxazoline to be stronger than that of 2,4,5-trimethyl-3-oxazoline. Moreover, the results show that the flavor imparted by the 2-methyl-4,5 diethyl-3-oxazoline is different in character than that of 2,4,5-trimethyl-3-ozazoline. The former compound imparted a sweeter, delicate and more appealing flavor than the 2,4,5-trimethyl-3-oxazoline.

EXAMPLE IV Sensory evaluation and comparison of flavor intensity and quality of 2-isopropyl-4,5-diethyl-3-oxazoline with 2-isopropyl-4,5-dimethyl-3-oxazoline The flavor intensity and character of 2-isopropyl-4,5- diethyl-3-oxazoline were evaluated and compared with 2 isopropyl 4,5 dimethyl-3-oxazoline in 5% sucroseaqueous solution. Two series of test solutions were prepared. Test series I consisted of four samples containing respectively 50, 25, 10 and 1 part per million of 2-isopropyl-4,5-diethyl-3-oxazoline. Test series II consisted of four samples to which was added separately 50, 25, 10 and 1 part per million of 2-isopropyl-4,5-dimethyl-3-oxazoline. The solutions were cooled and evaluated by two judges as to odor and taste (flavor) by arranging them in decreasing order of flavor intensities. At the same time the solutions flavor qualities were also compared. The results of their sensory flavor evaluation have been outlined below.

C oncen- Coded solution tration N 0. Compound in p.p.m.

14 2-isopropyl-4,5-diethyl-a-oxazoline 50 26 d o 25 33 n 10 n 1 -isopropyl-4,fi-dimethyl-3-oxazoline 50 1 a (in 25 8- d 10 .r o 1 NoTE.-See the following table:

Decreasing order Judges of flavor intensities 1 14, 26, 33 and 4 14, 26, 33 and 7 exhibit a strong,

(comparable), 13, sweet cocoa-like flavor with mlld 8, 7,5. green-like notes; while 4, 13, 8 and 5 imparted a llrong green-fungal weedy-like flavor with weak cocoa notes.

14, 26, 33 and 7 exhibit a pronounced sweet cocoa flavor, 4, 13, 8 and 5 impart a diflerent flavor, rougher in character and not desirable.

Judges remarks Based on the above results the flavor intensity of 2-isopropyl-4,5-diethyl-3-oxazoline was rated about 5 times more intense than the flavor of 2-isopropyl-4,5-dimethyl- 3-oxazoline. The above results also show that 2-isopropy1- 4,5-diethyl-3-oxazoline imparted a flavor which was dramatically recognized as strongly sweet cocoa-like while the flavor of the 2-isopropyl-4,5-dimethyl was judged rougher in character possessing a strong green-fungal odor with a less intense cocoa-like flavor.

EXAMPLE V The chocolate-flavored formulations below are prepared from the indicated ingredients:

Organoleptic evaluation of the above formulations is performed by a panel of judges, who compare the aromas and taste of the two flavors in milk drinks. A series of milk samples are prepared with a suflicient amount of beverage formulation A to provide series of samples contaming from 1 to 50 parts per million (p.p.m.) of 2-1sopropyl-4,5-diethyl-3-oxazoline. Another series of milk samples are prepared using an equivalent amount of formulation B.

10 In every case it is found that milk samples prepared with flavor formulation A containing the 2-isopropyl-4,5- diethyl-3-oxazoline exhibited an aroma and taste enhancement substantially superior to milk samples prepared from flavor formulation B, which did not contain this 5 compound. In addition, the flavor exhibited by products made with formulation A were more natural and the taste smoother than those made with formulation B.

EXAMPLE VI A series of samples are prepared by adding from 2 to 100 parts per million of 2-isopropyl-4,5-diethyl-3-oxazoline to chocolate-flavored bakers products and chocolateflavored confectionary products (either flavored with natural cocoa powders, cocoa extracts, or those containing natural chocolate products with conventional synthetic fiavorants). In all cases a comparable set of control samples are prepared without the 2-isopropyl-4,5-diethyl-3- oxazoline.

It is found that there is an enhancement of flavor when this compound is added. The use of this compound imparts a truer and stronger chocolate flavor.

EXAMPLE VII 2-isobutyl-4,5,5-trimethyl-3-oxazoline is used, as indicated below, to prepare synthetic strawberry and banana flavor formulations.

SYNTHETIC BANANA FLAVORS Flavor Flavor formulation formulation C, weight D, weight Ingredients in grams in grams Ethyl alcohol 95% may 10.480 13.480 Vanlllin 0.370 0.370 Orange oil California U.S.P 0.066 0. 066 Clove oil Bourbon 0.333 0. 333 Propylene glycol- 26. 421 26. 421

Amylacet e.... 5.000 5.000 Amyl valerate. 3. 330 3. 330 Acetaldehyde 1. 000 1. 000 2-isobutyl-4,5,5-tr ethyl-B-oxazoline 3.000 4 Total 50.000 50.00

SYNTHETIC STRAWBERRY FLAVORS Flavor Flavor formulation formulation E, weight F, weight Ingredients in grams in grams Heliotropine 0.20 0.20 B-Methyl-naphthyl ketone 0. 0. 60 Nernlin 0. 04. 0. 04 Diacetyl 0. s0 0. Methylheptine carbonate 5% in ethyl alcohol. 0. 20 0. 2O Dimethyl anthrauitate- 0. 20 0. 20

60 Geranyllsobutyrate 0.12 0.12 Orange oil California C.P 1. 44 1. 44 Ethyl methyl phenyl glycidate 10. 40 10. 40 Jasmin absolute 10% in ethyl alcohol- 0. 12 0. 12 Rose Moroc absolute 0. 04 0. ()4

ani n 1.00 1. 00 Ethyl maltol- 3. 00 3. 00

65 Ethyl butyrate 2.00 2.00 2-isobutyl-4,5,5-tri 2. 54 Ethyl alcohol U.S.P 27. 30 81.84

Total 50.00 50.00

7 The above flavor formulations are used to prepare a series of gelatin desserts. A suflicient amount of flavor forrmulations C and E are used to provide samples of dessert containing from 2 to parts per million of 2-isobutyl-4,5,5-trimethyl-3-oxazoline. Controls contain- The flavor imparted by the compositions containing 2-isobutyl-4,5,5-trimethyl-3-oxazoline exhibited aroma and taste enhancements substantially superior to the controls (formulations D and F). The flavor imparted by the formulation containing the test compound was judged more natural and the taste smoother and mellower, as compared to samples prepared from the controls.

Similar results are obtained when the remaining compounds listed in Example I are used in place of 2-isobutyl- 4,5,5-trimethyl-3-oxazoline.

EXAMPLE VIII Between 2 to 4% by weight of 2-isobutyl-4,5,5-tri methyl-3-oxazoline is blended with the formulation below, sufficient propylene glycol being added to bring total weight of composition to 100 parts.

BUTTER FLAVOR Ingredients: Parts by weight Butyric acid 4.4 Ethyl butyrate 3.2 Amyl butyrate 4.3 Diacetyl 1.1 Benzyl alcohol 5.0 Phenoxy ethyl isobutyrate 4.3 2-isobutyl-4,5,5-trimethyl-3-oxazoline 2 to 4 Propylene glycol q.s. 100.

It is found that butter flavor formulations containing the 2-isobutyl-4,5,5-trimcthyl-3-oxazoline exhibit a considerable improvement in aroma and taste as compared to control samples not containing this test compound. Indeed these latter samples have very undesirable harsh notes.

Similar results are obtained when the remaining compounds of Example I are used as additives.

EXAMPLE IX When 2 to 50 parts per million of 2-isopropyl-4,5-diethyl-3-oxazoline is added to conventional peanut-flavored products (either those containing natural peanut flavors or those containing both natural and synthetic flavors), products having a more desirable delicate flavor are obtained.

Similar results are obtained with the remaining compounds of Example I.

EXAMPLE X A cocoa-flavored elixir for pharmaceutical purposes is prepared as indicated below:

2-isopropyl-4,5-diethyl-3-oxazoline gm 5 Sucrose gm 650 Liquid glucose gm 200 Glycerin ml 50 Sodium chloride gm 1 Vanillin gm 0.2 Sodium benzoate gm 1 Purified water, a sufficient quantity to make 1000 ml.

The sucrose and the 2-isopropyl-4,5-diethyl-3-oxazoline are mixed, and to this mixture is gradually added a solution of the liquid glucose, glycerin, sodium chloride, vanillin, and sodium benzoate in 325 ml. of hot purified water. The entire mixture is boiled for 2 minutes and allowed to cool to room temperature. Sufficient purified water is added to make the product measure 1000 ml.

Similar elixirs are prepared by using the other compounds listed in Example I.

EXAMPLE XI Synthetic strawberry flavors were prepared according to the following formulation, which also contained 2-n-butyl- 5-methyl-2-oxazoline at concentration levels of 0 (Control), 0.5%, 1% and 1.5%".

10 SYNTHETIC STRAWBERRY FLAVOR Organoleptic evaluations of the resultant flavor blends were carried out by comparing the treated flavor versus the control on perfume smelling blotters and in a sugarcitric acid taste solution. The results of this evaluation revealed that 2-n-butyl-5-methyl-2-oxazoline asserted an enhancement on the aroma and taste at each of the tested levels when compared to the control.

EXAMPLE XII The flavoring elfects of 2-n-butyl-S-methyl-Z-oxazoline were evaluated at 0, 0.1 and 0.2% in the preparation of synthetic banana flavors, which were prepared as follows:

SYNTHETIC BANANA FLAVOR Flavor I, Flavor II, Flavor III,

Ingredients percent percent; percent Ethylalcohol 12. 200 11. 700 11. 450 Vamlhn 0. 370 0. 370 0. 370 Orange oll Callforn 0. 066 0. 066 0. 066 Clove oil Madasgascar. 0. 083 0.033 0.033 Amyl acetate 5. 000 5. 000 5. 000 3. 300' 3. 300 2. 000 2. 000

The resultant aroma and taste of Flavors II and III were respectively compared to those of Flavor I on smelling blotters and in prepared pudding by sensory panel techniques. Flavors II and III definitely exhibited definite aroma and taste advantage in comparison with Flavor I (Control).

' EXAMPLE XIII The flavoring effects of 2-n-butyl-5-methyl-2-oxazoline were investigated in a variety of edible fruit flavored compositions in comparison with controls. Comparison of the flavor effects disclosed that an improvement of the taste or both odor and taste can be attained by incorporating between 5 and p.p.m. of this oxazoline in these compositions. The following tabulation identifies the flavored 1 1 food composition and the observations made. The levels specified are those at which Z-n-butyl-S-methyl-Z-oxazoline was found to give the most desirable effect.

Level of 2-nbutyl-5- methyl-2- oxazoline, Flavored substance p.p.m. Effects Grapejuice 20-50 Gives to juice a more desirable fresh fruit odor and taste. Synthetic grape flavored 5-15 Imparted a truer and more drink (non-carbonated). intense grapy flavor.

Apricotjuice -25 Contributed with a desiable fruity taste and 0 or. Synthetic apricot flavored -40 A more preferred fruit drink. was attained. Apply jelly 5-15 Intensified the natural fruit flavor, odor and taste.

Accented the flavor, odor and taste. Moreover, it gave a truer and more natural flavor character.

Synthetic watermelon fla- 50-100 vored drink.

EXAMPLE XIV Beneficial, enhancing effects may be achieved by incorporating -100 p.p.m. of the 2-n-butyl-5-methyl-2-oxazoline in perfumed substances including shaving lotions, hand cream, toilet water, perfume extracts, soap, detergents and room deodorizer.

EXAMPLE XV tense after-taste.

EXAMPLE XVI Synthetic apple flavor concentrates containing 2-npentyl-5-methyl-2-oxazoline were formulated together with other aromatic chemicals used in apple flavors. A negative control formulated apple flavor was used for comparative tests. Test results rendered that the incorporation of 1% to 5% of the 2-n-pentyl-5-methyl-2- oxazoline to the apple flavor concentrate exhibited a more desirable and intense apple flavor than the untreated control.

EXAMPLE XVII The procedure described in Example I was repeated using a synthetic pineapple flavor concentrate in place of the apple with similar results.

EXAMPLE XVIII 2-n-propyl-5-methyl-2-oxazoline at concentrations of 2-5% by weight enhances the mint type flavor for dental hygiene products. A blend of clove oil, anethole, menthol, lemon oil, peppermint oil, spearmint oil, 2-n-propyl-5- methyl-Z-oxazoline and solvent exhibits a more delicate and preferred flavor when compared with a similar blend which contains no 2-n-propyl-5-methy1-2-oxazoline.

EXAMPLE XIX Two synthetic rum flavors (so-called Rum Punch) were prepared according to the following prototype formulations:

Imitation rum flavor I II Acetaldehy 20. 00 20. 00 Oil Cognac green 2. 2. 80 Ethyl butymte 3. 00 3. 00 Ethyl isovalemte 3. 00 3. 00 Acetic acid. 6. 00 6. 00 Oil lemon cold press 00 4. 00 Rose oil Moroc (1% solution In ethyl alcohol) 2.00 2.00 Vanillin. 3.00 3. 00 Oil of Cassia redistilled 0.72 0.72 Oil of Cloves U.S.P 0.72 0.72 Ethyl oxyhydrate 38. 40 38. 40 Ethyl almhnl 16.36 3.00 2-ethyl-5-methyl-2-oxazoline 13. 36

Total 100. 00 100. 00

The above flavors were used at 0.5% to flavor cake dough. The resulting baked products were organoleptically evaluated for flavor similarity and flavor preference. Results of this test showed that Flavor II (containing 2-ethyl-5-methyl-2-oxazoline) were rated to give a more outstanding and preferred flavor than Flavor I.

EXAMPLE XX The procedure outlined in Example XIX is reproduced but using a caramel flavor instead of the rum flavor with similar results.

EXAMPLE XXI The following perfume composition is prepared according to accepted procedures:

Ingredients: Weight in grams Rose oil Bulgarian 0.10 Ionone alpha white 0.05 Vanillin. 0.50 Ylang ylang oil 1.01 Phenyl ethylacetate 0.74 Clary sage oil (French) 1.00

- Z-N-butyl-S-methyl-Z-oxazoline 1.00 Cade oil 0.04 Phenyl acetic acid 0.10 Oakmoss absolute colorless (Yugoslavia) 0.40 Phenyl ethyl alcohol 5.06 Diethyl phthalate 10.00

Total 20.00

The above formulation may be used to perfume talcum powder at a level of from about 0.25 to 0.5% by weight.

EXAMPLE XXII The following perfume composition is prepared according to accepted procedures:

The above formulation may be used to perfume soap at a concentration of from about 0.25 to 0.4% by weight.

13 EXAMPLE XXIII ElXA'MPLE XXIVContinued The following perfume composition is prepared accord- Ingredients: Weight in grams mg Pmedures: Cinnamon bark 011 (Ceylon) 1.00 Ingredients: Weight in grams Anise seed oil 0.10 Methyl anthranilate 0.20 Ambrettle seed concrete 10.00 Yara yara 0.20 Synthetic rose oil 10.00 Para-cresyl acetate 0.80 Vanillin 10.00 Citronellyl acetate 1.60 Coumarin 5.00 Turkish rose oil 0.30 Beta-ionone 5 .00 Geranyl acetate 1.90 Exaltolide musk (Firmenich Co) 6.00 2-N-butyl-S-methyl-Z-oxazoline 3.00 2-N-butyl-5-methyl-2-oxazoline 1.90 Indol 1.50 Benzyl benzoate 2.00 Grand total 125.00 Geranyl acetate The above formulation may be used as a perfume ex- Benzyl format? tract at a concentration of about 1% Y lang yla'ng o1] we claim is: i M acetate 1. A compound selected from the group consisting of cltropenol those of the formulae: Jasmin absolute 8.30

Benzyl acetate 42.00 I a I Linalool (EX Bois de Rose) 25.20 R R R Diethyl phthalate 97.00 N and N Total 200.00 X

1 The above formulation may be employed as a jasmine R R1 scent in cologne at a concentration of about 0.5% by wherein: weight. R R R and R are each alkyl groups containing up EXAMPLE XXIV to 6 carbon atoms; and

R and R are each alkyl groups containing from 2 to 6 carbon atoms. 2. 2-isopropyl-4,5-diethyl-3-oxazoline.

The following perfume composition is prepared according to accepted procedures:

Ingredients! Weight in grams 3. 2,4,5-triethyl-3-oxazoline.

Rose Moroc oil 10.00

Violet flower absolute 5.00 References Cited gassla UNITED STATES PATENTS range flower oil 5.00

Tuberose absolute 5 0 3,627,540 12/ 1971 Katz et a1. 99-140 R Orris concrete 1.00

i Clary Sage 5 00 40 OTHER REFERENCES Oakmoss absolute dccolorized 10.00 Rizzi: C.A. 71, 39366q (1969).

Sassafrass oil 12.00

sandalwood 0i] 5 0 ALEX MAZEL, Primary Examiner Bergamot oil 10.00 R

Bois de Rose u 2.00 .V. RUSH, Asslstant Examiner Clove oil 1.00 US. Cl. X.R.

Subtotal 76.00 99-140 R; 131-17 R; 252522 424--272 

